Black Bean and Corn Salsa Recipe

This black bean and corn salsa is so easy to make at home. It starts with fire roasted corn, blistered poblano peppers, and grilled vine ripened tomatoes folded into black beans with fresh lime juice and cilantro. In just over 30 minutes, I can have it ready to serve, and it instantly elevates tacos, grilled meats, burrito bowls, and pretty much anything else on the table.

👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl

📝 Preparation Steps

Preheat the grill to high heat (450° to 550°).

Place the corn in the husks onto the grill and cook for ⏱️ 20 minutes turning every ⏱️ 5 minutes.

In the meantime, drizzle the tomatoes, peppers, and sweet onions with olive oil and place on the grill and cook for 3 to ⏱️ 4 minutes per side or until grill marks have formed and tender.

olive oil3 tablespoons

Remove everything from the grill. Once cool to the touch, shuck the corn and slice off the kernels, and medium dice the tomatoes, peppers, and onions.

Add everything to a bowl along with the beans, lime juice, green onions, cilantro, salt, and pepper and gently mix until combined.

Nutrition Facts

calories

81 kcal

fat Content

6 g

serving Size

1 serving

fiber Content

2 g

sugar Content

5 g

sodium Content

9 mg

protein Content

1 g

carbohydrate Content

8 g

saturated Fat Content

1 g

unsaturated Fat Content

5 g

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